Prep time: 15 mins | Cook time: 30 mins | Total time: 45 mins | Servings: 6 PEOPLE
Easy to make using just a few simple ingredients. This classic Penne Alla Vodka is one of the best dinners you’ll ever make!
3 tbsp butter
3 cloves garlic, minced
1 tbsp olive oil
¼ pound Prosciutto, roughly chopped
¾ c. vodka
2 tbsp tomato paste
1 tsp bouillon cube
½ c. chicken broth
1 tsp honey
28 ounces crushed tomatoes
¾ c. heavy cream
1 tsp hot sauce
½ c. Parmesan cheese, grated – for serving
1 pound penne
1 c. reserved pasta water
½ tsp dried oregano
¼ tsp red pepper flakes
¾ tsp basil
1 tbsp cold butter
How to make Penne Alla Vodka
Step 1: Before starting, measure all the ingredients.
Step 2: On medium heat, heat the olive oil. Once hot, add the prosciutto and cook for about 2 to 3 minutes until it starts to brown. Set the prosciutto aside. Once cooled, roughly chop the prosciutto.
Step 3: Turn off the heat and pour in the vodka. Return the skillet to the stovetop on medium heat. Clean the bottom and sides of the skillet using a silicone spatula. Let everything simmer for about 4 to 5 minutes until the mixture has reduced by half.
Step 4: Then, add the butter along with the garlic. Continue to cook for another 1 to 2 minutes before adding in the tomato paste, chicken broth, chicken bouillon, honey, hot sauce, seasonings, and cooked prosciutto. Stir well.
Step 5: Next, add the crushed tomatoes. Bring the mixture to a boil. Once boiling, decrease to a simmer and allow it to gently bubble and reduce, partially covered.
Step 6: In a pot with boiling salted water, add the penne and cook a minute less than al dente. Drain when done and set aside some of the pasta water.
Step 7: Adjust the heat to low, then whisk in the cream until blended. Toss in the cooked penne until coated in the sauce.
Step 8: As needed, add the pasta water.
Step 9: Take the pan off the heat. Before serving, swirl in 1 tbsp of cold water (optional).
Step 10: Serve the penne right away garnished with some freshly grated Parmesan cheese. Enjoy!
You can swap Prosciutto with Pancetta. If desired, you can also add a bit of bacon or ham.
For this recipe, I used Penne Lisce. You can also use Penne Rigate.
To measure smaller amounts, I prefer to use tomato paste tubes.
I suggest grating the cheese from a block.
To enhance the flavor, I add hot sauce and honey.
Some great optional add-ins are diced tomatoes, mushrooms, basil, and spinach.
Omit the prosciutto if you want to make this meatless and use vegetable broth/bouillon in place of chicken.
In an airtight container, keep the penne and store it in the fridge for up to 3 days or 3 months in the freezer.
Leftovers also freeze and reheat well. Make sure not to overcook the pasta the first time.
I recommend freezing the sauce by itself for even better results and boiling the pasta right before serving.
Calories: 665 kcal, Carbohydrates: 71g, Protein: 18g, Fat: 32g, Saturated Fat: 16g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.3g, Cholesterol: 74mg, Sodium: 653mg, Potassium: 709mg, Fiber: 5g, Sugar: 10g, Vitamin A: 1145IU, Vitamin C: 14mg, Calcium: 166mg, Iron: 3mg
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